medicinal herbs: BAY TREE - Laurus nobilis medicinal herbs Family: Lauraceae (Laurel Family) Medicinal use of Bay Tree: The bay tree has a long history of folk use in the treatment of many ailments, particularly as an aid to digestion and in the treatment of bronchitis and influenza. It has also been used to treat various types of cancer. The fruits and leaves are not usually administered internally, other than as a stimulant in veterinary practice, but were formerly employed in the treatment of hysteria, amenorrhoea, flatulent colic etc. Another report says that the leaves are used mainly to treat upper respiratory tract disorders and to ease arthritic aches and pains. It is settling to the stomach and has a tonic effect, stimulating the appetite and the secretion of digestive juices. The leaves are antiseptic, aromatic, astringent, carminative, diaphoretic, digestive, diuretic, emetic in large doses, emmenagogue, narcotic, parasiticide, stimulant and stomachic. The fruit is antiseptic, aromatic, digestive, narcotic and stimulant. An infusion has been used to improve the appetite and as an emmenagogue.

The fruit has also been used in making carminative medicines and was used in the past to promote abortion. A fixed oil from the fruit is used externally to treat sprains, bruises etc, and is sometimes used as ear drops to relieve pain. The essential oil from the leaves has narcotic, antibacterial and fungicidal properties. Description of the plant: Damp rocks and ravines, thickets and old walls. Edible parts of Bay Tree: Leaves - fresh or dried. A spicy, aromatic flavouring, bay leaves are commonly used as a flavouring for soups, stews etc and form an essential ingredient of the herb mix "Bouquet Garni". The leaves can be used fresh or are harvested in the summer and dried. The flavour of freshly dried, crushed or shredded leaves is stronger than fresh leaves, but the leaves should not be stored for longer than a year since they will then lose their flavour. The dried fruit is used as a flavouring. The dried leaves are brewed into a herbal tea. An essential oil obtained from the leaves is used as a food flavouring. Yields can vary from 1 - 3% oil. Other uses of the herb: An essential oil from the fruit is used in soap making.

The plant is highly resistant to pests and diseases, it is said to protect neighbouring plants from insect and health problems. The leaves are highly aromatic and can be used as an insect repellent, the dried leaves protect stored grain, beans etc from weevils. It is also used as a strewing herb because of its aromatic smell and antiseptic properties. Very tolerant of clipping, it can be grown as a screen or hedge in areas suited to its outdoor cultivation. Wood - sweetly-scented, does not wear quickly. Used for marqueterie work, walking sticks and friction sticks for making fires. Propagation of Bay Tree: Seed - best sown as soon as it is ripe in early autumn in a greenhouse. Prick out the seedlings into individual pots once they are large enough to handle and grow them on in the greenhouse for at least their first year. Plant them out into their permanent positions in early summer and give them some protection from the cold for at least their first winter outdoors. Cuttings of half-ripe wood, July/August in a frame. Can take 6 months. Cuttings of mature side shoots, 10 - 12cm with a heel, November/December in a cold frame.

Leave for 18 months. High percentage. Layering. Cultivation of the herb: Damp rocks and ravines, thickets and old walls. Known hazards of Laurus nobilis: None known Laurus nobilis Bay Tree, Sweet bay, Grecian Laurel, True Laurel, PFAF Plant Database Bloom Color: Yellow. Main Bloom Time: Early spring, Late spring, Mid spring. Form: Pyramidal, Rounded. Physical Characteristics Laurus nobilis is an evergreen Tree growing to 12 m (39ft) by 10 m (32ft) at a slow rate. It is hardy to zone (UK) 8. It is in leaf 12-Jan It is in flower from Apr to May. The flowers are dioecious (individual flowers are either male or female, but only one sex is to be found on any one plant so both male and female plants must be grown if seed is required) and are pollinated by Bees.The plant is not self-fertile. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil.

Suitable pH: acid, neutral and basic (alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It prefers dry or moist soil. The plant can tolerates strong winds but not maritime exposure. Synonyms Habitats Woodland Garden Secondary; Sunny Edge; Dappled Shade; Shady Edge; Hedge; East Wall. By. South Wall. By. West Wall. By. Edible Uses Edible Uses: Condiment ; Tea . Leaves - fresh or dried[21]. A spicy, aromatic flavouring, bay leaves are commonly used as a flavouring for soups, stews etc[7, 11, 15, 34, 183] and form an essential ingredient of the herb mix 'Bouquet Garni'[201, 238]. The leaves can be used fresh or are harvested in the summer and dried. The flavour of freshly dried, crushed or shredded leaves is stronger than fresh leaves, but the leaves should not be stored for longer than a year since they will then lose their flavour[238].

The dried fruit is used as a flavouring[142, 177, 183]. The dried leaves are brewed into a herbal tea[183]. An essential oil obtained from the leaves is used as a food flavouring[183]. Yields can vary from 1 - 3% oil[7]. Medicinal Uses Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally. Stimulant ; Stomachic . The bay tree has a long history of folk use in the treatment of many ailments, particularly as an aid to digestion and in the treatment of bronchitis and influenza[244]. It has also been used to treat various types of cancer[218]. The fruits and leaves are not usually administered internally, other than as a stimulant in veterinary practice, but were formerly employed in the treatment of hysteria, amenorrhoea, flatulent colic etc[4]. Another report says that the leaves are used mainly to treat upper respiratory tract disorders and to ease arthritic aches and pains[254].

It is settling to the stomach and has a tonic effect, stimulating the appetite and the secretion of digestive juices[254]. The leaves are antiseptic, aromatic, astringent, carminative, diaphoretic, digestive, diuretic, emetic in large doses, emmenagogue, narcotic, parasiticide, stimulant and stomachic[4, 7, 21, 210, 218]. The fruit is antiseptic, aromatic, digestive, narcotic and stimulant[218]. An infusion has been used to improve the appetite and as an emmenagogue[4]. The fruit has also been used in making carminative medicines and was used in the past to promote abortion[4]. A fixed oil from the fruit is used externally to treat sprains, bruises etc, and is sometimes used as ear drops to relieve pain[4]. The essential oil from the leaves has narcotic, antibacterial and fungicidal properties[218]. Other Uses Essential ; Hedge ; Hedge ; Parasiticide ; Repellent ; Strewing ; Wood . An essential oil from the fruit is used in soap making[7, 46, 61].

The plant is highly resistant to pests and diseases, it is said to protect neighbouring plants from insect and health problems[14]. The leaves are highly aromatic and can be used as an insect repellent, the dried leaves protect stored grain, beans etc from weevils[14]. It is also used as a strewing herb because of its aromatic smell and antiseptic properties[244]. Very tolerant of clipping[11, 200], it can be grown as a screen or hedge in areas suited to its outdoor cultivation[182, 200]. Wood - sweetly-scented, does not wear quickly. Used for marqueterie work, walking sticks and friction sticks for making fires[4, 89]. Cultivation details Landscape Uses:Border, Container, Screen, Standard, Specimen, Street tree. Succeeds in any soil of moderate fertility[1], preferring a moisture retentive well-drained fertile soil[200]. Succeeds in dry soils. Prefers full sun but succeeds in light shade[200].

Plants are fairly wind hardy, but they do not like extreme maritime exposure[166] or cold dry winds[202]. The plant is not fully hardy in all areas of Britain and may require protection in severe winters. When dormant it is reliably hardy to about -5°c, with occasional lows to -15°c, these lower temperatures may defoliate the tree but it usually recovers in late spring to summer[200]. Laurus nobilis angustifolia (Syn 'Salicifolia') is somewhat hardier and has the same aromatic qualities[182]. The bay tree is a very ornamental plant[1] that is often cultivated for its leaves which are used as a food flavouring. Some named forms exist[202]. When bruised, the leaves release a sweet aromatic scent[245]. The tree is highly resistant to pests and diseases[14, 201] and is also notably resistant to honey fungus[200]. This species has been held in high esteem since ancient times[244]. It was dedicated to Apollo, the god of light and was also a symbol of peace and victory[244].

It was used to make wreaths for emperors, generals and poets[11, 89, 244]. Dioecious. Male and female plants must be grown if seed is required. Special Features:Attractive foliage, Fragrant foliage, Not North American native. Propagation Seed - best sown as soon as it is ripe in early autumn in a greenhouse[200]. Prick out the seedlings into individual pots once they are large enough to handle and grow them on in the greenhouse for at least their first year. Plant them out into their permanent positions in early summer and give them some protection from the cold for at least their first winter outdoors[K]. Cuttings of half-ripe wood, July/August in a frame. Can take 6 months[1, 14]. Cuttings of mature side shoots, 10 - 12cm with a heel, November/December in a cold frame. Leave for 18 months. High percentage[78]. Layering. Other Names Found In Weed Potential Right plant wrong place. We are currently updating this section. Please note that a plant may be invasive in one area but may not in your area so it’s worth checking.

Conservation Status IUCN Red List of Threatened Plants Status : Related Plants Laurus nobilis Vegetables & Herbs LAURUS NOBILIS: Bay Laurel A plant of much renown and lore, bay is an essential culinary herb with a long history. The Latin name, Laurus nobilis, means praise and nobility. In ancient Greece, one of the highest honors one could receive was a wreath made from bay. Even today, bay remains a symbol of victory and honor (think of the words baccalaureate, or poet laureate). Bay leaves are used either fresh or dry to flavor all kinds of savory recipes, from soups and stews to rice or meat dishes. Leaves are left whole to cook, but are not themselves eaten because they are stiff and sharp and can potentially cause damage to the mouth or throat if ingested. The leaves are said to repel pantry moths when placed in cupboards. Though it is native to the rocky shores of the Mediterranean, bay is surprisingly easy to grow in the Pacific Northwest. In its native habitat, the slow-growing tree can reach heights of 40 feet or more, but home-grown bay usually remains much smaller.

It can easily be pruned into a bushy shrub, small tree, or even a topiary form. Bay can be a bit frost-tender (it will suffer if temperatures fall too far below freezing, and may die in more severe cold), and does not prefer soggy soils, but if precautions are taken against frost and soil is amended to promote good drainage, bay is a care-free plant. If you want to grow your bay tree in the ground, identify a warm microclimate in your yard. A south-facing wall near a building, or a brick or stone structure will retain heat and help keep your plant cozy. Also be sure to choose a place that is protected from potential wind. Keep a frost blanket on hand and cover the plant when temperatures threaten to fall below 25 degrees F. Mulching around the base of the plant with leaves or straw can help insulate the soil, but be sure to remove the mulch in the spring to allow the soil to warm up and dry out more quickly. Bay is also well suited to container culture. Since it is quite slow-growing, it can live a long time in a pot.

This is ideal if you have a very small garden, or if your climate is cold enough to where you’ll need to bring the plant inside for the winter. Indoors, situate the plant in a very bright window, or provide supplemental light with a full-spectrum bulb. Keep the plant away from direct heat sources, and mist leaves occasionally. Some varieties you can find at Portland Nursery: There are only a few varieties of bay available, but they are all evergreen and good for culinary use. Laurus nobilis ‘Angustifolia’ Willow-leaf bay. Long, slender leaves and compact habit. Laurus nobilis ‘Aureus’ Golden-leaf bay. New growth is bright gold. Laurus nobilis 'Bay Tree' | Buy Herb Plants Buy in bulk and save Bay Tree (Laurus nobilis) Herb in 1Litre Pot Bay is known by a variety of common names: Sweet Bay, Bay Tree, True Laurel, Grecian Laurel, Laurel Tree, or simply Laurel. Bay is native to the Mediterranean region, and an aromatic evergreen tree or large shrub with green, glossy leaves, often with a wrinkled margin.

Creamy-yellow flowers clusters appear in spring, followed by a pair of small green fruits on each leaf stalk. Bay can vary greatly in size and height, sometimes reaching 10m tall, although they do take well to being clipped to shape, and will be very happy in a container if kept well fed. Preferring light, free-draining soil and a sunny sheltered position, Bay are frost hardy, with young plants needing protection in winter. Herb Usage The leaves of the Laurus nobilis are ideal for flavouring, marinades, casseroles and stews, the leaves can be used fresh or can be dried. Although the plant is relatively slow growing, no herb garden is complete without a bay tree. Buy Bay Online Laurus nobilis - Plant Finder Plant Finder Height: 10.00 to 30.00 feet Spread: 5.00 to 20.00 feet Bloom Time: March to May Bloom Description: Yellowish-green Sun: Full sun to part shade Water: Medium Garden locations Culture Winter hardy to USDA Zones 8-10 where it is best grown in rich, moist, well-drained soils in full sun to part shade.

North of Zone 8, it may be grown in containers as a houseplant. Place containers outdoors in summer in part shade locations. Bring containers indoors before fall frost for overwintering in cool areas with bright light. Size and shape of this plant can easily be controlled by pruning. Noteworthy Characteristics Laurus nobilis, commonly called bay laurel, is native to the Mediterranean. It is a pyramidal, aromatic, evergreen tree or large shrub that grows to as much as 60’ tall, but is usually seen much smaller (10-30’ tall). For garden purposes, it is often pruned to 8’ tall or less. Leathery, thick, elliptic to oval, glossy dark green leaves (2-4” long) from this tree are commonly used as a culinary herb. Small yellowish green flowers bloom in spring. Trees are dioecious (separate male and female trees). Flowers on female plants, if pollinated, are followed by single-seeded purple-black berries. In ancient Greece, leaves of this tree were woven into wreaths to crown the victors of various contests. Genus name comes from the Latin name for the laurel or bay.

Specific epithet means notable or excellent. Problems No serious insect or disease problems. Watch for scale (particularly on indoor plants), mealybugs and spider mites. Some susceptibility to anthracnose and powdery mildew. Garden Uses Outdoors, it makes an interesting specimen for shady areas of the landscape including patios, herb gardens and woodland gardens. May be grown as a screen. Excellent houseplant. Laurus Nobilis: The Noble Bay The Noble Bay The earliest known cookbook, featured bay laurel as an important seasoning. By Madalene Hill and Gwen Barclay April/May 1994 Sidebar: What is that Scent? Laurus nobilis. Say it again. It has such a nice ring to it, conjuring fantasies of kings and their subjects and tales of the ancient Olympics. Call it by its homelier name, bay laurel, and it evokes the memory of hot soup on a cold rainy day. How did this magnificent evergreen tree come to be so highly regarded? The appellation Laurus nobilis is as ancient as it is well deserved.

The generic name, Laurus, the family name, Lauraceae, and the common English name, “laurel”, all are derived from the Latin name for the laurel tree. The specific name, nobilis, means “notable” or “renowned”. Native to the Mediterranean, the tree is known as daphne– in Greece. From the ancient mists of mythology comes the tale of the sun god, Apollo, who fell in love with the nymph Daphne. She remained indifferent; her father resolved the problem by turning her into a laurel tree. From then on, Apollo wore a laurel wreath in remembrance of Daphne, and so the custom began. The familiar green bay laurel tree connotes honor and glory: the ancient Greeks and Romans crowned their heroes and their scholars with laurel wreaths. Champions of the Olympics, first held in 776 b.c., wore garlands of the fragrant leaves. Roman senators wore laurel chaplets on their heads (though perhaps the purpose was to cover their bald spots, as a latter-day wag has written).

The tree’s common name of bay, as in bay laurel and sweet bay, comes from baie and bacca, the Middle French and Latin words for “berry”, referring to the small purple-black fruits that form on mature trees that have not been heavily pruned. Early Romans believed bay laurel provided protection from thunder and lightning. While the tree was considered good luck, its death was also thought to be an omen of great disaster. Shakespeare referred to this superstition in the play Richard II when the Captain says: “’Tis thought the King is dead, we will not stay. / The bay trees in our country are all wither’d.” (To a modern gardener, that sounds suspiciously like a lack of rain rather than an omen.) A Bay By Any Other Name At least fifteen varieties of L. nobilis are grown in western Europe, and horticulturists in Israel have begun collecting varieties native to that area. Here in southeast Texas, we have grown three cultivars in addition to the species. Willow-Leaf has very long, slender leaves, Aurea’s new growth is a lovely golden color, and Undulata’s leaves have wavy margins.

Plants of Undulata frequently show up in the trade labeled as something else. In addition, bay laurel has its look-alikes and smell-alikes. We feel that perhaps humans have a genetic affinity for some tastes that has led to the use of plants in different parts of the world that provide similar flavor. The California bay (Umbellularia californica), a tree native to the United States and towering more than 80 feet tall, also belongs to the Lauraceae. Its wood is used for fine cabinetry in Northern California and Oregon, and its 5-inch leaves are dried commercially for wreaths. One of the primary constituents of its essential oil is toxic, so you’d better stick to real bay in cooking! Early colonists and pioneers moving across the continent used sweet bay (Magnolia virginiana) to flavor meat, and they placed the large leaves in lard to reduce rancidity, hence the moniker “fat back bay”. Whether it possesses antioxidant properties as many other culinary herbs do is not known, but at the time it was thought to be effective.

Red bay (Persea borbonia), a native throughout the Gulf Coast region and north to Virginia, has long been used for seasoning, as the vernacular names sweet bay and laurel-tree attest. As with the other smell-alikes, the fragrance and thus the flavor dissipate after drying; used fresh, the leaves are adequate substitutes for true bay. Since it grows wild in our area, we can impress the kids on camping trips by “living off the land” when we cook with red bay. In recent years, we have become acquainted with a south-of-the-border bay laurel substitute that closely resembles L. nobilis. Diana Kennedy, the doyenne of regional Mexican cookery, often calls for the indigenous Mexican bay (Litsea glaucescens) in her recipes. On a holiday trip to Mexico, we found both fresh and dried branches in the Cuernavaca marketplace. Its similarity to Laurus nobilis was surprising. A botanist friend later gave us some Mexican bay seed, which we germinated and recently planted in the ground. We shall observe its cold hardiness next winter.

Since it is at home in colder parts of Mexico, we hope it will prove to be a good substitute in some locales where L. nobilis cannot be grown outside year round. A word to the wise: Be wary of collecting and using any wild plant as flavoring or food unless you’re absolutely sure of its safety. Just because a plant is called some type of bay or laurel does not mean that it is edible. When crushed or broken, the leaves of bay laurel yield aromatic oils that are essential for kitchen magic as well as for perfume and medicine. The fragrance and taste are best described as sweetly spicy and warm, with balsamic overtones reminiscent of eucalyptus, with which it shares a predominant oil constituent. The presence of other, moderating components is what makes the difference. Flavor is the best indicator of the true L. nobilis. If it is faint or, alternatively, extremely bitter, the leaves are either very old or not the real thing. Growing Bay Bay laurel plants have a dense and rather shrubby growth habit, but they show great variation, some sending up shoots from the base like fig trees while others are single-stemmed.

The diversity of form is part of the charm of cultivating the plant. The new leaves are smooth, very tender, and pale green. A leaf shape with a gently rounded shoulder is the most common, but it is not unusual to find several different shapes of leaves on the same plant. The leaves are 1 to 3 inches long and 1/2 to 1 inch wide. As they mature, they become very tough and glossy, with a rather woody petiole. Fluffy, yellowish-white blooms that may be male or female appear in the summer, followed by the fruit, which turns black as it dries. Bay laurel is a slow-growing but relatively easy plant in the garden. It will thank you for a rich, loose garden soil with an abundance of humus to provide good drainage. Additional fertilizer is rarely required when bay laurel is planted in the ground, particularly if the bed is well prepared. In moderate climates of the southern and eastern states, it grows well outside in a protected area. Planted in the ground, it may reach 25 feet but more commonly grows to about 6 feet. Plant in a sunny south or east exposure near a building or wall for protection.

Bay laurel will tolerate light frosts without burning and occasional hard freezes if the temperature drop is not prolonged. A tree that freezes to the ground may resprout from the rootstock, but a plant so stressed requires protection for several years until the new top growth becomes woody. L. nobilis has long been an important container-grown street plant in Europe. When kept uniformly trimmed, it is indeed a handsome ornament in the landscape. We have seen massive bay laurel trees standing watch over the entryway to majestic castles, serving as a focal point in formal herb gardens, used in hedges and mazes in re-created medieval gardens, and clipped into fanciful topiaries.We only hope that the magnificent bay laurel trees growing above the third-floor windows at a lovely hotel in the older section of Dubrovnik have been spared during the Yugoslavian civil war. We enjoyed all our meals there under flowering and fruiting branches, and we remember a wonderful evening in the Croatian countryside when the lamb was barbecued over bay laurel wood. Rosemary branches were used to brush the meat with a fragrant sauce. Ah!

The commercial popularity that bay laurel trees have enjoyed for centuries in Europe and many parts of the Middle East has not caught on in this country. Nevertheless, bay laurel is becoming more widely grown, particularly as a patio and indoor specimen plant in areas where winters are too cold for it to survive in the ground. Bay laurel grown in a container adapts well to indoor growing conditions with strong light. If it is kept in the house, an occasional spritzing of leaves will be in order if the temperature is too warm and humidity is low. Water it regularly; a bay laurel that dries to the point of wilting, whether in a container or in the ground, will rarely recover. An unheated, enclosed porch will often provide the needed protection for winter survival of a container-grown bay laurel tree. It performs beautifully when the container is placed outdoors in the summertime in full sun without transplanting. Even in moderate climates, we strongly recommend that a smaller plant remain in a container until of sufficient size to survive outdoors, or at least 1 foot tall. That way, you can move the plant around to find the best light and protect it from too much rain or cold.

When moving a container-grown bay laurel outdoors in the spring, allow at least a week for the plant to become acclimatized to the hot summer sun; place it in the shade to begin with, then move it into the sun for increasingly longer periods. We recommend using clay containers or wooden tubs with plenty of drainage holes. When temperatures drop into the low teens or single digits, we cover our outdoor bay trees with an old bed sheet to break the wind. Several of our 3-foot bay laurels in 18-inch clay containers came back strongly from their bases after the harsh winters of 1989 and 1990, when temperatures neared 0°F. All container-grown plants, including bay laurel, should be fertilized regularly with an all-purpose fertilizer such as 12-12-12. Formulations too high in nitrogen (represented by the first number) produce lush, soft growth with little flavor. Some southern gardeners like to use a quarter-strength soluble fertilizer for daily waterings, but in summertime when we’re watering regularly, we prefer to use a granular time-release fertilizer such as Osmocote.

Scale is the primary insect pest of bay laurel, and the problem is greater when plants are grown indoors. Good housekeeping routines and close observation are musts. Look for flat brownish ovals clinging to the undersides of leaves along the midribs, or the shiny “sap” they exude on leaf surfaces. Rubbing alcohol wiped on the undersides of leaves weekly as a ­preventative or daily if you see an infestation can usually keep insects at bay—no pun intended. If the alcohol does not curtail the varmints, an application of an oil-based spray may be in order. Propagating new bay plants can be frustrating, but the following tricks can increase your chances for success. Take heel cuttings from semihard wood, and snap tips from branches rather than cutting with clippers. Strip the lower leaves and dip the cutting into Rootone, a rooting hormone with fungicide. Then stick it into a small pot filled with light medium (we use a good potting soil). When a knob forms at the end of the stem in a few weeks, it’s a promising sign, but several more weeks and even months can go by before the cutting shows roots.

This long and dicey propagation time results in small bay plants costing $1.00 to $1.50 per inch, which may seem outrageous to novice growers but is justifiable when you understand the difficulty of producing young plants. Propagation of bay laurel from seed is considerably faster than from stem cuttings, but only recently has viable seed become readily available. One result is that wholesale growers are finally beginning to have a sufficient supply of plants for their customers. Seed is listed in a few retail catalogs, and some has been stratified (moist-chilled) to promote germination. Avoid letting the seeds dry out in storage. Proper harvesting will give a small bay laurel a good start and keep new growth coming on strongly. Do not cut single leaves from branches. Rather, pull down on the leaf, thus breaking the cambium layer of the stem. You will see the small node Mother Nature placed there to send out a branch should it be needed—a trick up her sleeve to ensure survival of the species. Cutting a stem several inches long is even better because the plant will send out two new branches. Shaping is simple and fast when you cut branches rather than single leaves. When you subtract, you multiply, and the chef is the winner.

If there is sufficient growth on a bay laurel to dry a supply for cooking or crafting, you can hang the leaves from a wire or simply lay them on a tray or rack until crisp. If smooth, flat leaves are of interest, remove leaves from the stem, place them on a tray, and cover them with a heavy object. After a day or so, remove the weight to allow the leaves to dry completely. In The Kitchen As bay laurel is a mainstay of the herb garden, well worth any extra effort needed to keep it growing, its leaves are a treasure for good cooks the world over. Around our house, we always use at least three or four leaves for six servings, even if the recipe calls for just one. Bay laurel is one of three seasonings that we term “liaison” herbs. Like parsley and sweet marjoram, bay laurel helps other contrasting flavors blend together. We like to think that when one of these liaison herbs is used with other more assertive ones, the flavors don’t fight one another. We hope our readers will test this theory. The myth that bay leaves must be dried before use must have been spread by cooks who never encountered fresh ones.

When dried, the leaves maintain their flavor much longer than most other herbs, but the fresh flavor is superior. We can’t tell any difference between the strength of fresh and dried leaves, so we substitute them in equal amounts in recipes, unlike most other herbs, which require two to three times as much fresh as dried. Fresh bay leaves become quite soft in cooking. They can be used whole, but trim out the midrib with scissors or a sharp knife if chopping or blending with other ingredients. Dried bay leaves do not soften when dropped into the soup or stew pot. Leave them whole or broken into large pieces to be removed by the cook or pushed aside by the diner. Pieces with sharp edges or midribs can lodge in the throat, requiring medical attention. An important element of French cuisine is bouquet garni, of which bay laurel is the centerpiece herb. The term means a “bouquet of herbs” and refers to whole stems of fresh or dried herbs that are tied together with kitchen twine or rolled into cheesecloth so that they can be easily ­removed from the dish they have ­flavored.

We like to just drop young (not woody) branches or stems into the pot of soup or place them around the roasting chicken or pork loin. They can be removed at the end of the cooking time with a slotted spoon or tongs. Bay laurel leaves go into almost everything in our kitchen: salad dressings seasoned with the chopped soft, fresh leaves (petioles and midribs removed); butters and cheeses with a combination of other herbs; soups, stews, and ragouts, especially those with strongly flavored meats or vegetables; the cooking water for rice, pasta, potatoes, and, of course, shrimp. We even drop an occasional branch into dessert sauces for a “what in the world is that delicious flavor?” reaction. For a creative cook, most herbs and spices can be made to work with any food. You’ll have favorites, yes—but don’t be afraid to experiment, even with such a distinctive flavor as bay ­laurel. An herb whose history dates to ancient times has earned its place in your seasoning repertoire. And with a name like Laurus nobilis, it deserves center stage.

Sources • The Flowery Branch, PO Box 1330, Flowery Branch, GA 30542. Seeds. Catalog $2. • Nichols Garden Nursery, 1190 North Pacific Highway, Albany, OR 973221. Golden bay. Catalog free. • Richters, Goodwood, ON L0C 1A0, Canada. Plants and seeds. Catalog $2.50 • Well-Sweep Herb Farm, 317 Mt. Bethel Rd., Port Murray, NJ 07865. Golden bay as well as L. nobilis plants. Catalog $2. Madalene Hill and Gwen Barclay are fine cooks and experienced gardeners. They and their bay laurel plants live in Round Top, Texas. Laurus Nobilis: Plants/ Seeds/ Bulbs | eBay Olive Tree About Laurus Nobilis Grow your own bay leaves by purchasing a Laurus Nobilis tree. The tree is commonly called sweet bay or true laurel and the leaves are used in a variety food dishes. The aromatic leaves add flavour and since the plant is natural, you don't have to worry about extra chemicals or additives.

Purchase as a plant or as a seed from top rated eBay sellers and begin your journey of growing your own herbs. Some sellers also offer free postage on the plants and carry them in various sizes so that you can decide if you want to start from the beginning or purchase a mature plant. Additional site navigation Growing a Sweet Bay Tree in a Container or Your Garden How to Grow Your Own Bay Laurel Tree Growing a Sweet Bay Tree in a Container or Your Garden Photo: VisitBritain/Martin Brent Updated March 17, 2016. Overview and Description: Best known as a seasoning, bay laurel is an evergreen shrub or tree that is native to the Mediterranean area. Although bay can grow into a tall tree, it is often kept smaller by pruning or by confining it in a container. Bay is a very slow grower, making it even more suited to growing in a pot. Bay can be grown simply as an ornamental. It has attractive foliage and can easily be pruned and sheared into topiary shapes. In the spring, bay has small yellow flowers which develop into purple berries in the fall. Frequent pruning will mean less flowers and berries. The dark green leaves are very fragrant, especially when dried.

As a seasoning, dried leaves are broken or crumbled into cooking foods and allowed to permeate the dish. The leaves don’t soften much in cooking and are removed before eating. The leaves are also used to make wreaths and garlands. Bay has also been a traditional medicinal plant, with uses as varied as earaches, rheumatism and insect repellen t . continue reading below our video Decor Secrets Home Stagers Don't Want You to Know CAUTION: some people find bay to be a skin irritant. Latin Name: Laurel, Bay laurel, Sweet laurel, Sweet bay USDA Hardiness Zones: Bay is only hardy in USDA Hardiness Zones 8 - 10. The rest of us will need to bring it indoors for the winter. Exposure: Full Sun to Partial Shade Mature Size: If left unpruned, bay trees can grow 60 ft. tall. Container grown trees and trees that are regularly pruned will not get anywhere near that tall. Bloom Period / Days to Harvest: If unpruned, bay laurel should bloom in mid-spring. You can begin harvesting leaves when your tree is several feet tall, but you can always use the pruned leaves in the meantime.

Uses: Bay laurel is used in stews, soups, tomato sauces, on fish and pretty much anywhere you want a subtle, earthy flavor. Break or crumble a leaf or two, while cooking. Bay doesn't seem pungent, but it can be overbearing if you use more than a couple of leaves in any dish. It is a traditional component of the French 'bouquet garni'. Suggested Varieties: It’s very important that you only grow plants labeled Laurus nobilis, if you plan to use it for cooking and eating. There are other plants that go by the common names of bay and sweet bay and these are not necessarily edible. However, there are a few ornamental cultivars or Laurus nobilis. Whether they season as well as regular Laurus nobilis is a matter of personal taste. Laurus nobilis‘Angustifolia’- Has narrow leaves. aka: willow-leaf laurel. Laurus nobilis ‘Aurea’- New foliage is yellow. Laurus nobilis ‘Undulata’ - Edges of the leaves are rippled or wavy.

Growing Tips: Seed or Seedling ?: Bay is very difficult and slow to start from seed, so most are purchased as seedling. You can start them from seed, but be prepared to wait up to 6 months for the seeds to germinate. Soil: Bay is not too particular about soil and can tolerate a soil pH from 4.5 to 8.3. However, a well-drained soil is important. Planting: Plant at the same depth as it was planted in its original pot. Bay roots are very shallow and frequent watering may be necessary during dry spells. Also, use caution when weeding or cultivating around at the base of the tree. Container Grown Bay: Bay makes a popular container plant. I’ve had my bay for about 15 years now. It was a 6 inch seedling when I first got it and is now almost 6 feet. I keep mine in a 24 inch pot and bring it indoors, near a sunny window, for the winter. It could handle being in a smaller pot, but it got so top heavy, it kept getting blown over outdoors, so I needed a wider base.

Bay seems to grow best when a little cramped in its pot, even to the point of roots starting to poke out the bottom. You shouldn’t need to repot more than once every 5 years. Maintenance: Pruning: Pruning is the biggest part of maintenance. Bay is often kept pruned, either to keep the size in check or to create a more ornamental tree. Pruning is usually done in the spring, as new growth is just beginning. You can prune as much or as little as you like, to keep the tree small or to create a topiary artwork. Feeding: Since bay is very slow growing, it doesn’t require a great deal of food. However plants in containers need some supplemental fertilizer. Feed container grown bay in the spring and maybe again mid-summer, with a balanced organic fertilizer like fish emulsion and kelp. It also helps to refresh the top couple of inches of soil each spring, being careful not to hurt the shallow roots. Bay trees grown in the ground will not need frequent feedings, if the soil has organic matter . A feeding once in the spring should suffice. Watering: Bay is drought tolerant, but appreciates regular deep watering.

Always allow the soil to dry out between waterings, so the roots don’t rot. But don’t let it sit for long periods without water. Problems: For the most part, bay is pest free. In fact, it is often used to deter pests from other plants and in the pantry. However, scale can sometimes become a problem and there are moths that will lay their eggs between two leaves and sort of fuse them together with a cottony fluff. If you see two leaves that appear to be stuck together, gently peel them apart and remove the eggs or larva. Freezing Temps: If your bay is hit by a light frost, the leaves will probably turn brown and dry. Often the tree will recover on its own, the following spring. However if your tree does show signs of die-back, prune the stem down to below the damage and new growth should fill in. In extreme cases, prune to about 6 inches and allow new shoots to form from the base. The only trouble I’ve ever had with my bay is keeping it from drying out in the low humidity of my home. However, when it signals trouble by dropping a few leaves, I use the leaves in cooking and begin misting my tree.

Question: Lauris Nobilis is the Latin name of what common herb?
Answer: Bay